Cinnamon Sugar Donuts
The secret to a good cake donut is the handle on the dough. If you handle the mixture too much, you develop gluten and end up with a bread-like texture rather than the tender, airy crumb you want.
Temperature control is your primary job.
Keep your frying oil steady at 350°F. If it's too cool, the donuts drink the oil; too hot, and the outside burns before the middle sets.
- Dutch oven or heavy-bottomed pot
- Thermometer
- Donut cutter or two nested circular biscuit cutters
- Slotted spoon or wire spider
What goes in.
- 3 ½ cupsall-purpose flour
- 1 tbspbaking powder
- 1 tspsalt
- ½ cupgranulated sugar
- 2large eggs
- 1 cupwhole milk
- ¼ cupunsalted butter, melted
- 1 qtneutral frying oil (grapeseed or canola)
- 1 cupgranulated sugar (for coating)
- 2 tbspground cinnamon
Don't skip the refrigeration
After mixing, chill the dough for at least 30 minutes. Cold fat stays solid until it hits the hot oil, which creates the structure needed for a high-rising, soft donut.
The method.
Whisk dry
Sift the flour, baking powder, and salt into a large bowl. Whisking ensures the leavening is distributed evenly.
Combine wet
In a separate bowl, whisk the eggs, sugar, milk, and melted butter. Pour the wet into the dry and stir only until no flour streaks remain.
Chill and roll
Wrap the dough and refrigerate for 30 minutes. Roll out on a floured surface to 1/2-inch thickness and cut into rings.
Fry in batches
Drop 2-3 donuts into 350°F oil. Fry for 2 minutes per side until deep golden brown.
Coat immediately
Drain for 10 seconds on a rack, then toss into the cinnamon-sugar mix while the surface is still glistening with oil.
Other turns to take.
Cardamom Spiced
Replace the cinnamon with equal parts ground cardamom for a floral, citrus-like finish.
Nutmeg Glazed
Add 1/2 teaspoon of freshly grated nutmeg to the dry ingredients for a classic cake-donut flavor profile.
When it doesn't go to plan.
Always re-roll scraps only once; additional handling makes the second batch tough.
Use a thermometer clipped to the pot; oil temperature drops when you add cold dough, so adjust your flame accordingly.
The donut holes fry faster than the rings, usually in about 60 seconds total.
The ones that keep coming up.
Why are my donuts dense inside?
Usually, the oil temperature was too high, causing the exterior to seal before the center could expand.
Can I bake these instead?
You can, but the texture will be closer to a muffin than a traditional fried donut.